The Peppery Asian Cuisine Ignites Your Palate

Still feeling the Asian guilty pleasures, I heed on to my growling tummy's calling and braved the traffic at EDSA yesterday for the private dinner and opening of The Peppery Asian Cuisine

What used to be a doughnut cafe, turned into an oriental comfort place, where you can not just savor the best of Asian culinary but also feel well-served and thought-off, with the seats so designed for ease and tables with bag hooks underneath.

The name of the place came from the fiery word pepper, obviously.  Regarded as the king of spices. which is highly treasured and a precious commodity.  I mean, any cook would not dare live without it.  According to history,  it was used in the past for trading exchange like money.   Native to South India, it’s been exported for 4,000 years, although its cost put it out of reach of ordinary people, with only the wealthy being able to afford to use it, imagine that.
Today, readily available and cheap to buy, it remains the king of spices and accounts for one-fifth of the world’s spice trade, Vietnam being the largest exporter, now mainly regarded as part of the eastern spices.
As a general rule, little pepper is involved in Chinese cooking although some traditional recipes call for Sichuan pepper.  This is native to Northern China and is unrelated to black pepper, which is sometimes used in its stead although a connoisseur should be able to tell the difference. Sichuan pepper has a characteristic pungent taste followed by a tongue-numbing effect.
In India, its country of origin, pepper is used generously. It’s a constituent of many pastes and curry powders such as garam masala from north India and sambaar podi from the south of the country.
In Thailand it’s the fresh green peppercorns that are most popular. They’re used in stir fries and in curry pastes. Black pepper is also used in some of the mild stews.
Well in whatever form it may be, you can tell distinctly whether a dish is peppered or not.  
It is just as proper that one restaurant dedicated to serving authentic home-cooked Asian dishes  is named from it, thus The Peppery.

 And yes, I was one of the privileged few who got invited to the private opening of The Peppery.   Located  at the corner of Timog Avenue and Panay Avenue, it will be the next Asian culinary stop on the area.   Let me show you some pictures why.

 Sarada Nippon, Japanese-inspired seafood and cucumber salad.  I am a salad person.  To me it is a complete dish and healthier too, so their unique salad blends are by far my favorites.   Bask in seafood bits, freshest of all sliced cucumber with a zest.

Yam Mamurang, Thai green mango salad.  Beat your stress with the mix of sambal on your green mangoes, shrimps, peanuts and an uhmp with red chillies.

 Lap Cheung Fried Rice, Chinese fried rice with Lap cheung sausages are best for kids.  An order would suffice two to three persons will sure to beat your regular chao fan.

 Com Chien, Vietnamese garlic and egg rice

 Mildy-zesty shrimp pancakes and some seafood balls can kick-start one hefty meal.

 Seafood Curry would  for sure be blast to seafood lovers.

 Sambal Ikan, whole deep-fried sambal Tilapia, prepped the Indonesian way.

 Their version of Adobong Manok, this have coconut milk.  May be interesting since there is ore than ten ways to cook Filipino's Adobo.

 Chanh Va Toi Muc, Cambodian Lemon and Garlic Squid. 

 Daging Puteri Manis, Sweet princess beef fro Malaysia

 Pu Tong Hua Bian Chao Niu Rou, glazed beef with mandarin oranges (Chinese)

 Curry, curry...Once you enter the restaurant a whaft of  curry, lemon grass and ginger aroma will invite and eventually captivated me.   So leaving the place without a feast of this on the fried rice would be a major sin.   Remembering that our family loves curry and for sure my kids would loving a try of this here as well.

 Oh dear! You caught on me on my first plate! 

So in case you might be asking of the sort of Asian cookery they are specializing in, let me give you now the surprise.   Nope they are not Korean, or Thai, not even Chinese.  Actually they are a one-stop shop to all the owners  favorite dishes.  From our Filipino Humba, to Indonesia's Sambal, herbed-rich Thai, Korean Bulgogi, Singapore's Roti Prata and Laksa, a fusion of Dim Sum, Vietnam's Tau Hu Xa Ol, India's Biryani rice down to Cambodia's Chanh Va Toi Muc squid dish.   Oh and how can I forget the well-loved Japanese food.  
The buffet was sweetfully-ended with this beautifully embellished fruit platter and some dessert choices from their menu

 Please don't blame me if you weren't able to try their Coco Jello.  A local gelatin snack with the subtly sweet and creamy knock of the reduced coconut milk.

 Another must-have  when having a snack or kicking off the spicy after-taste from the viands  is their Halo-Halo Roll or Turon.  Halo-halo ingredients, without the crushed ice of course, encased in  a lumpia wrapper fried and smothered with yema or milky-caramel syrup  and sesame seeds.  

Executive Chef with the bloggers

How can you ever go wrong with The Peppery, you don't need to travel far to get your impeccable Asian-dish fixed.  No family member frets, whether mom wants Korean or daughter likes Japanese, everyone will be well-satisfied. Did I also mention is priced so competitively among Asian-inspired restos in Metro Manila.
Another brilliant idea from the company that brought us Pages Deli and Bistro Vignette.

Peppery Asian Cuisine
Ground Floor, Victoria Towers, Timog Ave. corner Panay Ave., Q.C.